Delight in these easy Mini Lemon Cheesecakes—bright, creamy, and decadently balanced between sweet and tart, they’re an irresistible treat!
Mini lemon cheesecakes are adorable, cheerful bites of sunshine. They are the perfect treat to serve for any occasion. Creamy cheesecake filling on top of a homemade graham cracker crust that everyone will love. Serve them as-is or top them with homemade Lemon Curd or fresh fruit.
These mini lemon cheesecakes are perfect for spring holidays, baby and bridal showers, and of course, brunch! For a sweet bite-size brunch, try serving these with Egg Muffins, Mini Cinnamon Rolls with Cream Cheese Frosting, and French Toast Muffin Cups.
Table of Contents
Reasons to Love These Mini Cheesecakes
- The zesty lemon flavor offers a refreshing twist that’s perfect for any dessert table.
- Their mini size makes them ideal for portion control—enjoy without overindulging!
- Mini Lemon Cheesecakes freeze well, allowing for advanced preparation and easy last-minute desserts.
Recipe Ingredients
- Cream Cheese: Cream cheese provides a rich, creamy texture and a mildly tangy flavor.
- Lemon Juice and Zest: These ingredients impart a vibrant, citrusy flavor that brightens the entire dessert.
- Pure Vanilla Extract: Vanilla adds a subtle, aromatic sweetness.
See the recipe card for full information on ingredients and quantities.
Variations
Replace the crust with crumbled vanilla wafers for a sweet base. After baking, top the cheesecakes with a dollop of lemon curd, sprinkle with crushed lemon Oreo crumbs for extra zest and crunch, and add fresh berries for a delightful burst of flavor.
How to Make Mini Lemon Cheesecakes
Step 1: Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius). Line a standard-size muffin tin with 12 paper liners; set aside.
Step 2: In a small mixing bowl, combine the melted butter, graham cracker crumbs, granulated sugar, and salt. Mix until the crumbs are moist.
Step 3: Scoop 1 ½ tablespoons of the graham mixture into the bottom of each liner. Press to create a firm, even crust. Bake for 6-8 minutes, then remove and allow to cool.
Step 4: In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), add the cream cheese, sugar, and flour. Beat on medium speed for 3 minutes until smooth.
Step 5: With mixing speed on low, gradually add the sour cream, vanilla, lemon juice, and zest. Beat for 2 minutes on medium speed.
Step 6: Add eggs one at a time, mixing well after each addition. Beat for an additional minute at medium speed.
Step 7: Divide the cheesecake batter between the 12 muffin liners. They will be full, just make sure they have at least ⅛ inch of liner showing. Tap the pan on the counter 3 times. Place into the oven and bake for 24-26 minutes. They will still look moist in the center but will set as they cool.
Step 8: Crack the door to the oven and allow the cheesecakes to rest for 10 minutes before transferring the pan to a wire rack to cool completely. Chill in the refrigerator for at least an hour before serving.
Step 9: Top with freshly grated lemon zest, homemade lemon curd, a slice of lemon, or fresh fruit for garnish.
Expert Tips
- Fine Crumb Base: For the graham cracker crust, pulse the graham crackers in a food processor until very fine. This creates a more compact and even layer that holds together better after baking.
- Gentle Mixing: When adding the eggs, mix gently to avoid incorporating too much air into the batter, which can cause the cheesecakes to rise too quickly and then collapse.
- Water Bath Method: To prevent the tops from cracking, try placing the muffin tin in a larger baking dish filled with hot water during baking, mimicking a water bath.
Frequently Asked Questions
If you want a sweeter taste while keeping the same lemony flavor, consider using Meyer lemons instead of traditional lemons. They offer a naturally sweeter and less acidic taste.
Yes, you can use an electric mixer for the filling. Just be careful not to overmix the ingredients, as this can introduce too much air into the batter, which may affect the texture of the cheesecakes.
Storage Info
To STORE these Mini Lemon Cheesecake bites, place them in an airtight container in the fridge for up to 5 days.
For longer storage, they can be frozen for up to 3 months; wrap each cheesecake individually in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator before serving.
More Cheesecake Recipes You’ll Love
Mini Lemon Cheesecakes Recipe
Ingredients
For the crust:
- 5 tbsp. unsalted butter - melted
- 1 c. graham cracker crumbs
- 2 tbsp. granulated sugar
- pinch salt
For the filling:
- 12 oz. 1 ½ blocks original cream cheese, room temperature
- 2/3 c. granulated sugar
- 2 tbsp. all-purpose flour
- 1/2 c. sour cream OR ricotta - room temperature
- 1 1/2 tsp. vanilla extract
- 1/4 c. fresh lemon juice
- Zest of 2 lemons
- 2 large eggs - room temperature
Instructions
- Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius). Line a standard-size muffin tin with 12 paper liners; set aside.
- In a small mixing bowl, combine the melted butter, graham cracker crumbs, granulated sugar, and salt. Mix until the crumbs are moist.
- Scoop 1 ½ tablespoons of the graham mixture into the bottom of each liner. Press to create a firm, even crust. Bake for 6-8 minutes, then remove and allow to cool.
- In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), add the cream cheese, sugar, and flour. Beat on medium speed for 3 minutes until smooth.
- With mixing speed on low, gradually add the sour cream, vanilla, lemon juice, and zest. Beat for 2 minutes on medium speed.
- Add eggs one at a time, mixing well after each addition. Beat for an additional minute at medium speed.
- Divide the cheesecake batter between the 12 muffin liners. They will be full, just make sure they have at least ⅛ inch of liner showing. Tap the pan on the counter 3 times. Place into the oven and bake for 24-26 minutes. They will still look moist in the center but will set as they cool.
- Crack the door to the oven and allow the cheesecakes to rest for 10 minutes before transferring the pan to a wire rack to cool completely. Chill in the refrigerator for at least an hour before serving.
- Top with freshly grated lemon zest, homemade lemon curd, a slice of lemon, or fresh fruit for garnish.
Loved how light and refreshing they were, such a great little dessert.
Great!
These were amazing! I topped mine off with a dap of crème fraîche and a candied lemon zest! I didn’t have graham crackers so I used the ginger snaps I had on hand! Everyone loved them. Thank you for the great recipe!
Hi Dana, thanks for sharing your review and your changes!
These look yummy! I’m going to make this weekend. I just wanted to clarify-after 24-26 minutes do we leave the cheesecake in the oven but turn off the oven, crack the oven door and then allow 10 minutes in the oven before we remove the cheesecakes? Thanks 😊
Hi Lyn, yes, that is correct.
I made these last weekend and they were so good! It was my first time making cheesecake, and it couldn’t have been easier. The lemon zest and juice did a great job of balancing out the rest of the cake. I used those kind of fancy cupcake parchments that have extra volume so I could add lots of toppings- strawberries, blackberries, and more zest. They were the perfect size/amount so I didn’t end up with too much leftover. I’m tweaking the recipe to make a mini cookie butter cheesecakes for a birthday this weekend.
Prefect!! Glad you tried them! Thank you for letting me know!